The easiest, most flavorful, tender turkey you’ll ever make. Thanks to the crock pot and generous seasonings this not only makes the main dish for your Thanksgiving, but the amazing juices make the simplest blender onion mushroom gravy. While the typical turkey, mashed potatoes and gravy usually have flour and butter–my Crock Pot Herb Turkey Breast with Blender Onion Mushroom Gravy uses none of these! This is grain free, paleo and whole30 approved! Not to mention it’s allergy-friendly since it’s naturally free of: gluten, dairy, egg, soy, peanut & tree nuts. Feeding someone with dietary restrictions on a food-centric holiday has never been easier! (And did I mention the gravy has hidden vegetables? WINNING.)

I loved, Loved, LOVED beef stroganoff growing up. And, since my son can’t have beef, dairy, egg, or wheat–we haven’t had it in years. And, it’s not like it’s a popular dish you can get at a restaurant. I’d order it if I could–but it’s not like pizza where you can have knock offs wherever you go.

So, sadly–it’s probably been 5, if not almost 6 years since I’ve had its creamy goodness.

We do a decent amount of vegan dinners simply because I like to go meat-less (less money, better for the environment, quicker…etc.) here and there, and since my son can’t do eggs or dairy vegan fits the bill nicely. So–we’ve done a lot of mushrooms in the past–I don’t know why on earth I didn’t think of subbing out the typical beef for mushrooms. They’re so meaty, hearty and have such a similar texture! And, they don’t take as long to cook and they’re SOOO much more inexpensive.

If you don’t need to be gluten-free, feel free to sub out gluten-free noodles for the typical egg noodle. But honestly, this cream sauce is so divine, I doubt you’ll even notice there is anything underneath it.

My husband is your classic male–he doesn’t love when I do meatless, and he especially doesn’t love mushrooms. He’ll be polite and have a few, but in doing dishes I always see a ton of mushrooms pushed to one side (do I have three children…or four?? haha). So, I about fell out of my chair when he said how much he enjoyed it, went back for seconds and BEAT me to the leftovers–as in cleaned the container. WHAT??? He was even excited when I made it again so I could take photos. I’ll just start patting myself on the back now…maybe even add a slow clap.

The only thing my husband and I disagreed on was how much pepper to put. I think stroganoff should be quite peppery, especially if you were used to doing like a heavily salt-and-peppered steak. But, he feels this has a little much. I put in the recipe how much I like, but perhaps you can do a half of that and start adding more and tasting as you go.

This honestly doesn’t take more than 20 minutes. I think it takes longer to boil the water and the noodles than it does to put together this heavenly sauce. This Vegan & Gluten-free Mushroom Stroganoff is wonderfully quick so it’s perfect for busy weeknights, or a night when you need a little comfort, nostalgic food. Enjoy!

½ a container (4 oz) of dairy-free cream cheese (Tofutti is made of soy, but we can have soy so we use that. If you need a soy-free version check out daiya).

chives, or the tops of green onions for garnish

Instructions

Heat the olive oil in a saute pan over medium heat. Add the red onion and soften for 1-2 minutes. Add the garlic and heat until fragrant. Add the mushrooms and cook until they're soft and brown. Add the cornstarch and stir until the vegetables are coated. Add the water, salt, pepper and bouillon. Using a flat whisk, stir until everything is combined and you've scraped the bottom of the pan for any remaining bits. Add the cream cheese and stir until smooth. Allow the sauce to thicken and simmer for about 5 minutes.

With school nights in full swing–you need less dishes and a quick, easy and HEALTHY dinner to fuel you and your family. This southwestern sheet pan will do all of the above and can easily be doubled for leftover lunches. This Allergy-friendly 30 Minute Salsa Chicken Sheet Pan Dinner is free of: gluten, dairy, egg, soy, peanut and tree nuts. It’s also top-8-free too for an easy chicken dinner! (This can also be Whole30 and Paleo if you omit the rice.)

The thing that inspired me for this dish was shish-kabobs. It was summer time when I started tweaking this recipe and I just love shish kabobs. I just HATE the prep. Having to dice everything and THEN slide it onto skewers is a lot of work. And then, when it’s time to eat, you have to slide them off. It all seems kind of silly to me. When I make shish-kabobs, I always slide the veggies and chicken onto a bed of rice. So, I thought–why not just make DECONSTRUCTED shish-kabobs?

And, what a better way to make it than all at once, just like you do with shish-kabobs, but without the silly sticks? So, a sheet pan was called for and I’ve been so pleased with how easy this all is!

We have this dinner constantly now, because who doesn’t have chicken and rice? And, the nice thing is that bell peppers and onions are not seasonal or expensive vegetables, and we always have those on hand. I always make a big batch of brown rice (since it’s the only grain we can do) at the beginning of the week, so all I have to do is re-heat it.

And, you can dress up or dress down this as much as you want. Use some fresh cilantro as a garnish. Put a dollop of guacamole on top. Add more salsa on top of the entire bowl (versus just on the chicken). Add olives, add some dairy-free cheese, or a squeeze of fresh lime juice. Top it with freshly chopped green onions. This really is a great template to do as much or as little as you like. I sometimes do a lot, or a little and it’s delicious both ways. It really just depends on what is already in my fridge. Go crazy and add what your family likes!

And lastly–something controversial: mushrooms. I know a lot of people don’t like them. But, I love them! I love that they’re meaty, and fulling and so I add an entire package of those as well. I find it helps me do less meat–but of course–it’s totally up to you. But, speaking of meat–just make sure your chicken breasts are sliced thinly, so that they can cook even and quickly. If you have thicker chicken breasts, you might want to adjust when you add your vegetables, to make sure it gets cooked through before browning your vegetables too much.

I know even though we’re two months into the school year, we still have crazy nights and we’re still adjusting to schedules it seems. This dinner has been a life saver in getting something healthy and fresh in front of my family without much effort of time. I hope that this will also help you have an enjoyable family dinner that is naturally gluten-free, allergy-friendly and most importantly YUMMY! Happy cooking everyone!

NOTE: Feel free to use whatever salsa you prefer. I have yet to find a salsa that isn’t allergy-friendly as they’re mostly tomatoes, peppers and vegetables–but read the labels just to be safe!

With school nights in full swing--you need less dishes and a quick, easy and HEALTHY dinner to fuel you and your family. This southwestern sheet pan will do all of the above and easily can be doubled for leftover lunches. This Allergy-friendly 30 Minute Salsa Chicken Sheet Pan Dinner is free of: gluten, dairy, egg, soy, peanut and tree nuts. It's also top-8-free too for an easy chicken dinner! (This can also be Whole30 and Paleo if you omit the rice.)

Author: Allergy Awesomeness

Recipe type: Dinner

Serves: 4-6 servings

Ingredients

HOMEMADE TACO SEASONING:

1 Tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

¼ teaspoon dried oregano

1 and ½ teaspoons cumin

1 teaspoon salt

SHEET PAN INGREDIENTS:

2-3 chicken breasts, butterflied or sliced thinly

1 large red, yellow, orange and green bell pepper, sliced

half of a large red onion, sliced

1 package of mushrooms, sliced

olive oil

salt and pepper to taste

salsa

cooked brown rice for serving, or if Whole30 or Paleo--omit

OPTIONAL TOPPINGS:

guacamole

cilantro

olives

fresh limes for squeezing

dairy-free cheese

green onion

Instructions

Preheat your oven to 400 degrees F and line a sheet pan with aluminum foil. Spray the aluminum foil with oil.

Place your cut chicken breasts in the middle of the pan. Sprinkle heavily with your taco seasoning. This taco seasoning will make a lot, so save the rest in an air-tight container or baggie, and you can make this several more times!

Bake the chicken for ten minutes.

While it's baking, dice all of your vegetables and toss them with olive oil and salt and pepper.

Pull the sheet pan out after ten minutes and arrange your vegetables around the chicken. Pour a generous amount of salsa on each of the chicken breasts as well. (Or, you can wait to add your salsa when it's all done--it just depends on if you want your salsa hot or cold.)

Bake 10-15 minutes more, until chicken is done, and vegetables are tender.

I like to move my sheet pan to the top drawer and put it on broil for 1-2 minutes to get a little char on my vegetables.

Serve by placing the chicken and veggies in a bowl filled with cooked brown rice. Top with your desired toppings.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PastaPerfection #CollectiveBias

A creamy lemon pan sauce slathers perfectly-textured gluten-free pasta to make for a comforting pasta night at home. Free of gluten, dairy, egg, soy, peanut and tree nuts, this dietary friendly dish gives you all of the flavor without the typical allergens. This Dairy & Gluten-free Creamy Lemon Chicken Pasta is sure to be in your regular dinner rotation from here on out–especially since it’s done in under 30 minutes!

With temperatures quickly dropping here in Utah, I need a dinner with some zest and brightness. And, nothing does that better for me than the perky flavors of lemon.

But, it can’t just be any lemon dish. I need it to also be comforting–so pairing the tart flavors of lemon with pasta is the perfect solution.

This recipe has been in the works for months. Months I tell you! So, let me apologize now for sitting on it for so long. It’s gone through quite a few renditions, because to me–a creamy lemon chicken pasta is a pretty staple dish. And to claim that this dish is allergy-friendly–it has to be on par. So, my family and I have eaten quite a few variations to make sure we’ve come up with something that will meet the expectations. And I believe we have!

One thing that I was doing wrong right off the bat was using generic pasta. I told myself it was just as good–but let’s be honest–when you have pasta swimming in a cream sauce, you want the pasta to hold up. You want the pasta to still have that nice bite of al dente, even after it’s sat in a hot bubble bath of lemony goodness. So, once I made the switch to barilla pasta–that helped the recipe out a TON. Often pasta leftovers aren’t that great with gluten-free pasta because it becomes too gummy, but I was so pleasantly happy when I inhaled the leftovers the next day that the pasta totally held up! It tastes just like regular pasta and is even made with non-GMO rice and corn.

You’ll find I did some of my old tricks–to make a cream sauce I stuck with my tried and true full fat coconut milk. This is an excellent dairy-free cream replacement. Then, to replace the cheese I did a nice helping of nutritional yeast. My number one recipe on my blog is my Dairy-free Creamy Tuscan Chicken and it’s for good reason–it has these tricks in it. So, if you loved that dish, you’ll love this lemon twist.

The last thing I love about this allergy-friendly recipe is that it’s easy enough for a weeknight, but it also looks fancy enough to be served to company. The chicken and the lemon cream sauce are made in the same pan–so there’s few dishes. All you need is an additional pot to boil the pasta in, and you’re done in the dish department! Add to the fact that I simply spice my chicken with lemon pepper seasoning–to avoid having to measure and make my own blend and you’ll see why this is such an easy gluten and dairy-free chicken dinner! #winnerwinner

I hope this also helps you have a comforting pasta dish this fall, one that your whole family can enjoy–no matter their dietary restrictions!

Also–I sometimes get asked where to find these specialty ingredients. The Barilla pasta was bought at one of my FAVORITE stores, Winco. I love them for the bulk spices–it’s so much cheaper! If you just go to the regular pasta isle, you’ll see the sea of blue containers–so you’ll know you’re in the right Barilla section. What’s nice about Winco is that they have the red tags so you can clearly find the gluten-free boxes. Here’s a picture if that helps:

And to help rest assure anyone who has egg allergies like we do: I know some of regular Barilla pasta has an egg warning. I called them and specifically asked about their gluten-free products. They reassured me that their gluten-free pasta is made on a dedicated top-8-free production line. So, that certainly helped me feel better!

Lastly–if you’d like to try Barilla pasta with a discount, I’ve partnered with them to give you this coupon! So, be sure to head to grab this pasta when making this dish.

A creamy lemon pan sauce slathers perfectly-textured gluten-free pasta to make for a comforting pasta night at home. Free of gluten, dairy, egg, soy, peanut and tree nuts, this dietary friendly dish gives you all of the flavor without the typical allergens. This Dairy & Gluten-free Creamy Lemon Chicken Pasta is sure to be in your regular dinner rotation from here on out--especially since it's done in under 30 minutes!

In a large stock pot filled with water over medium high heat, add the salt and dried minced garlic. Bring to a boil. Once it's boiling, add your barilla pasta and boil for 10 minutes. Drain and set aside.

While your pasta is boiling, add a generous amount of olive oil to a pan over medium heat. While it's heating, thinly slice your chicken breasts and season generously with lemon pepper seasoning. I did about ¼-1/2 a teaspoon on each piece. Add the seasoned chicken to the olive oil and cook until done.

Set the chicken aside and add to the pan all of the sauce ingredients. Use a flat whisk to thoroughly stir and combine. Once the sauce is heated through, add in your pasta and stir to coat. Top with your cooked chicken breasts. Garnish as desired and serve.

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Nothing on this blog should take the place of your physician. Please always follow your doctor's orders. If a specific brand is noted, please always re-check the labels to make sure it fits your dietary needs, as ingredients and manufacturing processes can change from the time of publishing.

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